Squirrel Mulligan
Ingredients
6-8 squirrels, cooked & deboned
1 fryer, cooked & deboned
Deer meat, boiled tender, cut sm. pieces
1/2 lb. deer hamburger, browned
1 can English peas, drained
1 can butter beans
1/2 bottle Worcestershire sauce
1/2 bottle lemon juice
2 cans tomato paste
1 C. catsup
1 can whole kernel corn
Cooking Instructions
Saute bell pepper, onion, celery, garlic, 2 potatoes, cubed, salt and pepper. Add all ingredients together with red pepper, chili powder to taste. Tony Chachere’s seasoning to taste. One package onion and mushroom soup dry mix. Put in large pan and enough broth to simmer so it won’t stick. Cook 1 hour. Make roux with 1 cup oil and 1 cup flour. Brown slowly. When mulligan is done add roux to blend together. Serve over rice.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)